Linguine with Green Olive Sauce and Zesty Breadcrumbs

I am not a fan of raw anchovies. Cooked they add this nice salty umami to a dish. I grated my garlic, then added the olive oil, anchovies and garlic to a skillet and warmed it until the anchovies dissolved and added the capers and olives to the warm oil and tossed in the pasta. Off the heat I added in the rest of the ingredients. What a quick, briny and herbaceous dish.

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